The trick to making this smooth and creamy green tea dessert is to prevent the formation of ice crystals in the ice cream mixture while incorporating a small amount of air. There are several ways to achieve this, such as by rapidly freezing it using dry ice or liquid nitrogen or mechanically churning it while it freezes using an ice cream maker. For this Matcha Ice Cream recipe, I’m sharing an easy method to make a velvety smooth ice cream that doesn’t require any unfamiliar chemicals or churning. Instead, all you need is a bowl and a whisk.
Why This Recipe Works?
Using a blend of high-fat cream with sweetened condensed milk for the ice cream base provides the right balance of fat, sugar, and water to minimize the formation of ice crystals in the green tea ice cream as it freezes. Partially whipping the cream provides just enough aeration to make the ice cream scoopable while maintaining a dense, creamy texture. Fresh, high-quality matcha gives the ice cream a vibrant green hue without making the ice cream astringent or bitter.
Ingredients for Matcha Ice Cream
How to Make Matcha Ice Cream
Matcha is ground so finely that it tends to form clumps that are very difficult to dissolve in a liquid. That’s why you always want to sift it through a tea strainer before using it. Then you want to add the sweetened condensed milk and use a spatula or whisk to mix the two ingredients until there are no visible lumps. Add the cream to the bowl and mix everything together. Be sure to scrape down the sides and bottom of the bowl with a spatula. Once the Matcha Ice Cream mixture is uniform in color, use a whisk or egg beater to whip the cream until it’s about the consistency of thick pancake batter. It should still be pourable, but you should be able to see ripples run through the cream if you drag the whisk through it. Be careful not to turn it into whipped cream or the ice cream will end up fluffy like cheap ice cream. Transfer the Green Tea Ice Cream base into a container with a lid and put the container in the freezer overnight. To serve the Matcha Ice Cream, remove the container from the freezer about five minutes before you plan to eat it so it can soften a little. This will make it easier to scoop.
Other Matcha Recipes
Matcha Basque Cheesecake Matcha Brownies Matcha Crinkle Cookies Matcha Oatmeal
📖 Recipe
